Group Executive Chef

Triton Hotels is seeking an experienced and highly capable Group Executive Chef to oversee the complete culinary operations of our three hotels in the Maldives, with a combined inventory of approximately 330 rooms.

Key Responsibilities

• Lead and manage the kitchen operations across all three hotels.

• Maintain consistent food quality, presentation and service standards.

• Develop and update buffet, à la carte, banquet and special-event menus.

• Manage food costs, portion control, purchasing, stock levels and wastage.

• Ensure strict compliance with food safety, hygiene and sanitation standards.

• Recruit, train, supervise and evaluate kitchen staff.

• Prepare staff schedules and ensure appropriate staffing at each property.

• Coordinate closely with hotel management, F&B, purchasing and operations teams.

• Manage high-volume meal services, group bookings, events and gala dinners.

• Conduct regular kitchen inspections and ensure all equipment is properly maintained.

• Prepare kitchen budgets, reports and cost-control plans.

• Take full responsibility for guest satisfaction relating to food quality and dining experiences.

Candidate Requirements

• Minimum 2 years of proven experience as an Executive Chef or Group Executive Chef, preferably within a multi-property hotel or resort operation.

• Ideally 2–5 years of experience in the same position.

• Experience managing large-scale culinary operations and multiple outlets.

• Strong knowledge of international, Asian and regional cuisines.

• Proven ability to manage food costs, inventory, staffing and kitchen budgets.

• Excellent leadership, training and team-management skills.

• Strong understanding of HACCP, food safety and kitchen hygiene standards.

• Ability to work under pressure and maintain consistent standards during high-volume operations.

• Good communication and organisational skills.

• Previous Maldives, island resort or remote-location experience will be an advantage.

Important

Please do not apply if you do not have previous experience working as an Executive Chef or Group Executive Chef. Applications without relevant experience in the same position will not be considered.

Interested candidates may submit their CV, professional references and recent food-portfolio photographs